As promised, we have another mashed potato candy today, a wonderful 1-2-3 confection. It’s one single recipe, a choice of two chocolate coatings, and it’s shared by three Forum cooks.
Originally, it was sent along for William Wislen of Snohomish, who longed for the candy and shared with us the the story of his mother making it in 1920 when the family was poor, having lost everything in a forest fire.
Responding, Pauline Schwertley of Edmonds said she’d never actually made the candies, but Everett cook Haroldine (Holly) Schmidt sent along an identical recipe and told us she’d made her own candies at Christmas for at least 32 years.
And Lulu McClelland of Everett wrote, “This is a very good candy, made with cold mashed potatoes. The candies taste like Mounds from the grocery store.
She also said we should feel free to PIG OUT because, hahaha, “The chilling process removes all of the calories!”
Now, thanks to Pat Carnahan’s request, this oldie is back again:
Chocolate-coconut mashed potato candies
3/4 cup cold mashed potatoes
1 pound (about 4 cups) flaked coconut
1 pound powdered sugar
1 teaspoon almond extract
Chocolate coating (recipes follow)
In mixing bowl, combine mashed potatoes, coconut, powdered sugar and almond extract. Drop by heaping teaspoonfuls onto waxed paper. Roll into balls and refrigerate 30 to 60 minutes. (If mixture is too soft to form balls, refrigerate first, then shape into balls.)
Dip balls in coating, turning to coat on all sides. Keep coating over hot water while dipping candy. With tongs or forks, lift balls out of coating, tap off excess coating and place balls on waxed paper. Refrigerate to harden. Makes about 5 dozen.
Chocolate coating I
1 package (6 ounces) semi-sweet chocolate chips
4 ounces semi-sweet baking chocolate
1/3 bar paraffin, chopped or shaved
In top of double boiler, combine chips, baking chocolate and paraffin; heat over hot water, stirring, until melted and smooth.
Chocolate coating II
1 package (6 ounces) semi-sweet chocolate chips
4 ounces milk chocolate chips
1/3 ounce paraffin, grated or finely chopped
In top of double boiler, combine both types of chips and paraffin; heat over hot water, stirring, until mixture is melted and smooth.
The next Forum will appear in Monday’s Good Life section.
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